While it may still be winter outside, you can be sure summer is on the way. And, with that we should be aware of the handling of the meat used for homemade jerky. Whether you are transporting it, defrosting it or storing it . . . the handling of raw meat is very important with regard to temperatures.

Defrosting

To defrost frozen meat for jerky, one of the following methods can be used. [1]

Defrost food in the refrigerator

Defrost in cold water

Defrost in the Microwave (use defrost setting or be very careful not to start cooking process.)

Note: For foods defrosted in water, place meat in airtight packaging and submerge in cold water.

Storage and Chilling

The following are pretty much just good-old-common-sense, but never hurts to refresh. [2]

Meats should be stored in a refrigerator with a temperature of 40 degrees or below. This temperature should be maintained to slow growth of harmful microbes.

Always refrigerate or freeze the meat as soon as you get home from the store.

Never let meats sit at ‘room temperature’ more than 2 hours before refrigerating or freezing. Nte: The time should be reduced to 1 hour IF the temperature is above 90 degrees F.

Never defrost at room temperature. (See above.)

Never over-stuff the refrigerator as the cold air needs to circulate to keep meat/food safe.

Transporting

While maintaining a safe temperature at home while working with jerky meat is important, it is equally important to keep meat safe when transporting from the grocery store to home. This can be done by one of the following ways:

These ingredients are to be found in some processed jerky products out there on the market. And, while the jury is still out as to whether or not they are harmful when consumed, they are commonly used ingredients in a variety of processed foods. If you want to limit intake or have allergies to any of the above, check the labels on all purchased food items – especially those containing meat.

With jerky being sold almost everywhere – from gas stations to gourmet shops – one should to be aware of not only ingredients but also quality.

How is it processed and packaged?

Does it contain artificial ingredients or flavors?

Do they use the best natural, healthy ingredients?

Do they use the best meats?

It would be hard to answer these questions based solely on a visual assessment. However, if you take the time to make your own jerky, you’ll know exactly what goes into your meat snacks. You’ll know you’ve used the best cut of meat, the best spices along with careful handling.

For those who might think it takes too much time or costs too much money to make your own jerky at home, consider this. The basic Nesco equipment needed to make unlimited pounds of jerky , i.e., a Nesco dehydrator AND jerky gun can be purchased on Amazon for a base cost of under $65.00. While a one-time purchase of commercially processed beef jerky will set you back $83.40 for 1-1/2 pounds !!! *

Lifestyle and frequency of eating jerky will factor into determining which choice you’ll make. But for those who want to go ‘natural’ – homemade jerky can’t be beat. To see more jerky equipment and seasonings, visit this link – Top Jerky Equipment & Seasonings.

* These comparisons were taken off Amazon where 2 oz. of jerky sold for $6.95 as of 1/20/2015.

Bourbon whiskey is a type of American whiskey – made primarily from corn – that has been barrel-aged. [1] Used in some recipes it infuses a rich flavor that tantalizes the taste buds, i.e, Bourbon chicken, Bourbon whiskey balls, Bourbon Pecan Pie (recipe below) and so we thought . . . why not Bourbon jerky??

For those who want to make their own Bourbon marinades for beef or venison jerky, you might find the links below helpful. They give not only ingredients but also directions for dehydration.